Tomato Ricotta Tart

So, we get back from our amazing Miami vacation, and it’s dinnertime. We’ve eaten every meal out for the last several days, so we don’t want to go to a restaurant. I search through the fridge & pantry, and then I remember a Cooking Light recipe I was reading on the plane… Tomato Ricotta Tart. I check the fridge – we have ricotta (and it appears to be ok!). I look out the window – and we have several ripe tomatoes – yay! So, I got to work and whipped up this tart, and it was tasty! John gave it his thumbs-up, and said we could have this anytime!

tomato ricotta tart - slice

Here’s what we did:

Tomato Ricotta Tart
Adapted from Cooking Light, Aug 2013
Serves 6

5.6 ounces flour (about 1 1/4 cups) (I used ultragrain flour)
2 tablespoons walnuts, coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray

3/4 cup fat free ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil, divided
1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons) (I subbed part cheddar, part Asiago – since that’s what I had on hand)
1 pound fresh tomatoes (heirloom if you have any), seeded and cut into 1/4-inch-thick slices

tomato ricotta tart - ingredients

1. Preheat oven to 450°.

2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through pepper) in a food processor; pulse 3 times or until combined. Combine oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly.

tomato ricotta tart - crust ingredients tomato ricotta tart - crust pulsed tomato ricotta tart - crust into pan tomato ricotta tart - crust

3. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish. Bake at 450° for 10 minutes. Remove from oven.

4. Combine ricotta, egg, garlic, and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup shredded cheese, stirring to combine. Spread ricotta mixture evenly over crust.

tomato ricotta tart - filling in crust

Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons Gruyère cheese. Bake at 450° for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil.

tomato ricotta tart - done

Nutritional info:
Calories: 269.9
Total Fat: 14.5 g
Cholesterol: 39.5 mg
Sodium: 240.7 mg
Total Carbs: 24.9 g
Dietary Fiber: 3.3 g
Protein: 10.7 g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s